I just made 6 last night and 6 tonight…both times the centers do not cook all the way through!
last night I did not use a mixer, they came very sticky after cooking for 1 hour, put them back for another 30 min…and still raw. tonight’s I used a mixer and they cooked a tad more, but still stick in the middle…I don’t know what I am doing wrong, can you help??/

This looks amazing!! A few questions.
1. Under the instructions you have “Bring the water to a boil and add it, the vinegar and egg whites to the bowl.” I’m a little confused l, do I add the boiling water, vinegar and eggs together?

2. Why use just the egg whites? Is it less Keto if we don’t use the yolk as well?

Xantham Gum cannont be used as a replacement for psylium husk. A lot if grocery stores carry it in the gluten free baking section. There are many online websites as well. Bernaise sauce is made with egg yolks and clarified butter. Think of it as an elegant mayonnaise it is an adaptation of Hollandaise sauce that has added tarragon to it and usually white
wine vinegar instead of lemon juice.

Bernaise sauce is absolutely fantastic with a really good steak. Most of the time when I have had it its been with Filet Mignon sometimes with crab on top of the steak then the Bernaise sauce. So it works with some seafood too. Do an internet search and you will find lots of recipes as well as suggestions for using it.

Thank you.. we love these rolls.. I make a double batch.. I have five adults to feed… we love them for any meal.
Be sure you preheat your oven and I leave mine in for about 60 to 70 minutes… that way they are not sticky in the middle.. eat them after they cool off…just my thoughts

Brenda, I’ve seen a video in instagram where this lady makes this exact bread. She waits to add the egg whites until the mixture has cooled off to add the egg whites. So they don’t get cooked by the boiling hot water.

Thank you for clarifying the egg question! This question was asked repeatedly, and at over $11 a bag for almond flour, I really didn’t want to waste the ingredients by cooking the eggs. Much appreciated. I will give this recipe a try now.

I just made these, (kinda) instead of baking powder,use 1 tsp instant yeast. Taste is like a yeast bread. To answer the question about hot water and egg whites, i let the dough rest a bit, to cool down,then added the whites, vinegar, and yeast. Made six 3.5 inch dark buns. Good for hamburgers.

Pretty sure she was referring to the coconut flour bread recipe you referred to while saying there is no need to make substitutions. Maybe you could consider having someone proof your work and check the steps carefully so that readers can get full benefit from all your hard work? People without cooking experience and limited funds can waste money ruining ingredients trying to follow your directions exactly by mixing boiling water and egg whites.

I’m confused by this statement in your blog, “This bread contains 234 calories per 2 slices of bread. This is higher than other bread, but mainly because it contains a large amount of butter and coconut oil to maintain the ketogenic macronutrient ratios.” I don’t see any call for butter or coconut oil in the recipe you offer. Please clarify. Thanks!

Between what is stated in the blog and the actual recipe, the steps to make this are so confusing and “admin” doesn’t seem to want to answer the questions:

– exactly when do you add the eggs and hot water, together or separately?
– are the egg whites to be whipped separately and folded in or beat in with the mixer?
– why is there butter/coconut oil mentioned in the blog, but not the recipe?

So much conflicting and unclear information about how to make these. Sure would be nice if somebody would clear it all up.

So this is a recipe taken from another website almost exactly and does not even match up to the lazy words typed before they cut and pasted it here, because they realized that it is almost impossible to mix “beaten” egg whites into a formed dough after adding water.

Now as a mildly experienced keto baker, I will say that living in the south, we don’t require as much “wetness” as this recipe calls for. I am not sure how it works on the east coast or midwest but baking is different according to climate.

With that being said, your eggs may be larger than the eggs they used, making the mixture too watery. Add just 2 and if 3 is needed go for it.

I use 2 egg whites, 3/4 water mixed with ACV(cut a step out). I also think psyllium husks are gritty no matter how much I regrind them, it’s like chewing sand, so I use the majority flax. You SHOULD have to wet your hands or allow the dough to stick a bit for it to be the perfect consistency. If you whip the whites be prepared to mix this by hand by massaging the whites into the dough. There will be no other way to get them in there.

I bake in the middle rack, flip the over half way through and allow them to cool before cutting into it (otherwise the middle hasn’t set yet and will be gooey.

I added sweetener, vanilla and cinnamon and turned mine into mini donuts, once I realized it was the same recipe from the doctors site, I don’t trust this site off the bat. bunch of copycats and I am pretty sure the bread in the picture is regular dang bread rolls…smdh

Thank you so much for this recipe! I made these for Christmas dinner. They have the texture and taste of a whole wheat roll. I made 8 in silicone cups and they turned out perfectly. A hit, even with the non keto eaters! This is now a regular in my home. I am making more as we speak for a pulled pork dinner!